Bean and Veggie Pitas Recipe

Publisher Photo
Zippy Dijon dressing pulls together the satisfying flavors in this Tex-Mex treat. My husband, Eric, loves it! We like to top these sandwiches with a bit of shredded cheddar cheese. —Renee Flott, Emporia, Kansas
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 6 servings

Ingredients

  • 2 cups thinly sliced red cabbage
  • 1-1/2 cups canned red beans, rinsed and drained
  • 1 can (10 ounces) diced tomatoes and green chilies, drained
  • 1 cup fresh or frozen corn
  • 1/2 cup diced zucchini
  • 1/2 cup diced yellow summer squash
  • 1/4 cup finely chopped onion
  • 1 tablespoon minced fresh cilantro
  • 1 tablespoon lime juice
  • DIJON DRESSING:
  • 3 tablespoons olive oil
  • 3 tablespoons red wine vinegar
  • 3 tablespoons Dijon mustard
  • 2 tablespoons honey
  • 1 tablespoon lime juice
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon cayenne pepper
  • 6 whole wheat pita 6 inches), halved
  • 12 lettuce leaves

Nutritional Facts

B> 2 filled pita halves with about 1-1/2 tablespoons dressing equals 302 calories, 2 g fat (trace saturated fat), 0 cholesterol, 964 mg sodium, 63 g carbohydrate, 10 g fiber, 11 g protein.

Directions

  1. In a bowl, combine the first nine ingredients; set aside. In a jar with tight-fitting lid, combine the oil, vinegar, mustard, honey, lime juice, garlic powder, salt, cumin and cayenne; shake well. Line pita halves with lettuce; fill each with about 1/3 cup vegetable mixture. Drizzle with dressing. Yield: 6 servings.
Originally published as Bean and Veggie Pitas in Light & Tasty April/May 2001, p7

Nutritional Facts

B> 2 filled pita halves with about 1-1/2 tablespoons dressing equals 302 calories, 2 g fat (trace saturated fat), 0 cholesterol, 964 mg sodium, 63 g carbohydrate, 10 g fiber, 11 g protein.

Reviews for Bean and Veggie Pitas

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (0)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Jun. 6, 2011

"I made the dressing along with random veggies I had in my fridge (bell pepper, onion, cooked asparagus run under cold water to cool down, and celery). I stuffed veggies into a tortilla with havarti slices and arugula lettuce mix. It was wonderful. I was skeptical of the complex dressing at first but it turned out great. Just the main dish I needed to beat this evening heat."

MY REVIEW
Reviewed Jun. 6, 2011

"I made the dressing along with random veggies I had in my fridge (bell pepper, onion, cooked asparagus run under cold water to cool down, and celery). I stuffed veggies into a tortilla with havarti slices and arugula lettuce mix. It was wonderful. I was skeptical of the complex dressing at first but it turned out great. Just the main dish I needed to beat this evening heat."

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT